Sunday, 22 February 2015

Chocolate cake without oil or butter :)

Prep time - 15 min
Cook time- 25 min 
Serves - 6 

1.Extra large eggs- 6
2.Sugar-3/4 cup
3.All purpose flour- 1/2 cup
4.Corn flour- 1 tbsp
5.Baking powder- 1 tbsp
6.Cocoa powder - 2 tbsp

1.Sift the flour, corn flour, baking powder and cocoa powder and keep aside.
2.Now in a large bowl , beat the eggs and sugar for about 15 min on starting from low and then slowly increasing the speed every 3 minutes.
3.Now add the dry ingredient mix slowly . Mix for another 5 min.

4.Pour the batter into an 8 inch round pan and bake for about 25 min in a preheated oven at 190 c .
5.Remove from oven and let it cool.
6.Cut the cake into layers , stack them up with chocolate ganache in between the layers and cover the whole cake with ganache.

7.Cool the cake at least for 2 hrs before serving.


Prep time - 15 min
Cook time-25 min

For the pate a choux
1.Unsalted butter- 1/2 cup
2.Sugar- 3 tbsp
3.Water - 1 cup
4.All purpose flour-1 1/4 cup
5.Salt - 1/2 tsp
6.Eggs- 4 (large)

For the pastry cream
1.Egg yolks- 5 (large)
2..Sugar- 1 cup
3.Corn flour- 3 tbsp
4.Milk - 2 1/2 cups
5.Unsalted butter- 3 tbsp
6.Vanilla essence- 1 tsp

For the glaze
1.Heavy cream - 1/2 cup
2.Chocolate chips- 1/2 cup

1.Bring the butter , sugar , water , salt to a boil .
2.Reduce the heat and add in the flour slowly stirring it , for about 1 minute.
3.Transfer the mixture into a bowl and whisk in the eggs one by one , until well incorporated.
4.Transfer this mixture into a pastry bad fitted with a large plain round tip and pipe about 3 inch long and 1 inch wide on a baking sheet fitted into a cookie tray .
5.In a small cup whisk in an egg and some water and apply this mixture onto the piped mixture with the help of a pastry brush.
6.Bake for 20 -25 min until the eclairs become golden brown .
7. In the mean time , prepare your pastry cream.
8.In a medium bowl , combine the egg yolks, 1/2 cup sugar, 1/2 cup milk and corn flour and keep aside.
9.Transfer the remaining milk and sugar into a medium saucepan and set it over moderate heat without stirring.
10.Transfer the hot milk into the egg yolk mixture and place this mixture over medium heat whisking constantly until the mixture thickens , about 1 minute.Add the vanilla.
11.Cool this mixture and place it in the refrigerator. Make sure the pastry cream is very cold when you are using it .
12. Take out the eclairs and let them cool.
13.Heat the cream and chocolate in a double boiler whisking constantly for about 2 min.Cool the mixture and keep it aside.
14.When the eclairs cool down and when the pastry cream is ready to be used , transfer the pastry cream into a bowl and whisk in the butter making sure the pastry cream gets creamy.Now transfer this pastry cream into a piping bag fitted with Ateco 230 tip.

15.Now , split the eclair lengthwise and pipe the pastry cream into the eclair .
16.Now pour the chocolate glaze onto the eclairs . Serve immediately

Churros :)

Prep time - 20 min 
Cook time - 10 min 
Serves- 6 

Ingredients :
1.Unsalted butter- 1/2 cup
2.All purpose flour- 1 cup
3.Sugar-1/4 cup
4.Salt-1/4 tsp
5.Eggs- 3 (large)
6.Cinnamon sugar - For dusting

1.In a medium saucepan , combine water , butter , sugar and salt and bring it to a boil.
2.Turn the heat down and sift in the flour and stir for a minute.
3.Transfer the mixture into a bowl and whisk in the eggs , one at a time , making sure they are well incorporated.
4.Transfer this mixture into a pastry bag fitted with a large open star tip and pipe the mixture into the oil and fry them until golden brown.
5. You can also bake your churros as it is a healthier option . I have baked my churros here .
6.Once they are done , roll them in cinnamon sugar and serve.

Friday, 20 February 2015

Vanilla pound cake

Prep time - 15 min 
Cook time -1 hr 
Serves- 12-15 

1.Eggs - 5 (large)
2.Unsalted butter - 1 cup
3.All purpose flour - 1 1/2 cup
4.Sugar- 1 cup plus 2 tbsp.
5.Vanilla extract- 2 tsp
6.Salt - 1/4 tsp.

1. Beat the butter until its softened. Next add the sugar and beat this mixture for about 8 to 9 min. This allows the loaf to become light and fluffy without actually adding the baking powder and soda.

2.Now make a well in the centre of the butter/sugar mixture and crack the eggs so that they are placed in the well.

3.Beat the mixture just until the eggs are incorporated.

4.Add the vanilla extract.

5.Add the flour and beat the mixture for another 2 min till light and fluffy.

6.Pour the batter in a greased and dusted pan of 4"x8" and bake for 1 hr in a preheated oven at 160 c.

Thursday, 19 February 2015

Simple vanilla cake topped with ganache and chocolate chips:)

Prep time - 20 min
Cook time- 35 min 
Serves- 10 -12


For the cake 
1.Unsalted butter-1/2 cup
2.Sugar- 1 1/4 cup
3.Eggs- 4 (medium sized)
4.Salt-1/2 tsp
5.Flour -2 1/4 cups
6.Yogurt- 1 cup
7.Baking powder- 2 1/4 tsp
8.Baking soda - 3/4 tsp
9.Vanilla extract - 2 tsp

For the topping 
1.Dark chocolate ganache frosting - 1 1/2 cup
2. Chocolate chips- 1/2 cup
3.Caramel filled chocolate bites - 10 (approx)

1. Beat the sugar and butter until light and fluffy , until 5 min .
2.Add the eggs one by one until just incorporated.
3.Add the vanilla extract and salt
4.In a separate bowl, sift the flour , baking powder , soda, and add this mixture alternating it with the yogurt to the egg mixture.
5.Beat the mixture for an extra 1 min.
6.Pour the batter into a 9x13 in pan.
7.Bake in a preheated oven at 160 c for 35 min or until a tooth pick when inserted into the cake , comes out clean.

7.Cool the cake completely before spreading the ganache on top , and decorate it with chocolate chips and caramel filled chocolate bites. Enjoy the cake :)

8.Keep the cake refrigerated for 4 days or at room temperature upto 2 days .